Paprika Roasted Vegetable Quinoa (Print Version)

Nourishing bowl with roasted vegetables, quinoa, chicken, and fresh avocado

# What You'll Need:

→ Vegetables

01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into half-moons
04 - 1 small red onion, cut into wedges
05 - 2 medium carrots, sliced
06 - 2 tablespoons olive oil
07 - 1½ teaspoons smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Quinoa

10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - ½ teaspoon salt

→ Chicken

13 - 2 boneless, skinless chicken breasts
14 - 1 tablespoon olive oil
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon garlic powder
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

→ Lemon Salad

19 - 4 cups mixed salad greens (arugula, spinach, or romaine)
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste

→ Bowl Finish

24 - 2 ripe avocados, sliced
25 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
04 - While vegetables roast, combine quinoa, broth or water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
06 - Heat a skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through with internal temperature reaching 165°F. Rest for 5 minutes, then slice.
07 - In a salad bowl, toss greens and cucumber with lemon juice, olive oil, salt, and pepper.
08 - Start each bowl with a base of quinoa, add roasted vegetables, sliced chicken, a handful of lemon salad, and avocado slices. Garnish with parsley if desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, with most components cooking simultaneously so you're not stuck babysitting the stove.
  • Every element shines on its own but harmonizes beautifully, so you can swap vegetables or proteins without losing the soul of the dish.
  • The paprika does something magical to the vegetables, turning them slightly caramelized and almost sweet, which converts even vegetable skeptics.
02 -
  • Don't crowd the baking sheet when roasting vegetables—give them space so they roast instead of steam, and you'll actually get those golden caramelized edges.
  • Slice your chicken into strips rather than leaving it whole so it integrates better with the other components and feels more cohesive in every bite.
03 -
  • If your quinoa tastes bitter even after rinsing, you can add a pinch of sugar to the cooking liquid to balance it out.
  • Don't skip the resting period for the chicken—those 5 minutes let the juices redistribute so your slices stay tender instead of dry.
Go Back